Big Easy . It’s Filled With Great

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OUTDOOR COOKING GUIDECongratulations and welcome to ownership of The Big Easy from Char-Broil . It is our sincere hope that by reading thisguide, and with a little practice, you will come to fully enjoy thetender juiciness and delicious flavor of food you prepare withyour new oil-less infrared turkey fryer.We suggest you take a few moments to read the assemblymanual and ensure your cooker is assembled correctly andcompletely and that you are familiar with both its constructionand operation before using your cooker.There are no hard and fast rules for cooking - just some basicfacts about how The Big Easy works. The exclusive and patentpending infrared cooking system will help you prepare deliciousfried turkey, rotisserie chicken, BBQ pork, roast beef and grilledvegetables. Use this cooking guide as an introduction to cookingwith The Big Easy . It’s filled with great tips, tricks and recipes.The most important thing you can do first isregister your cooker so that we can be morehelpful when you need us. Please complete thewarranty registration card found on thelast page of your Product Guide or save astamp and visit us at www.charbroil.com.When you register, be sure to sign up for our free weekly emailnewsletter called Sizzle on the Grill . Each issue is packed withnew tips, tricks, recipes, party ideas and exclusive subscriberoffers. We never sell or distribute your contact information! Wewant your Char-Broil experience to be a great one and this isone way we can stay in touch.Happy Cooking!Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!10.73051

2OUTDOOR COOKING GUIDEFIRST THINGS FIRST1) You will find that most of the product assembly has beencompleted for you at the factory. Follow the AssemblyGuide closely to complete any remaining steps andreference all safety and usage information found in theProduct Guide.2) Hand-tightening the quick-connector from The Big Easy to a full 20lb. propane tank sounds easy enough, butthanks to some built-in safety featuresinside your regulator and propane tank, itMUST be done absolutely correctly, stepby-step, for your cooker to functionproperly. Refer to the ProductGuide for detailed instructions.All new propane cylinders areequipped with an OverfillProtection Device (OPD) thatcan trip when engaging thequick-connector from anypropane powered appliance.Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

3OUTDOOR COOKING GUIDE3) Just like grandma’s cast iron skillet, the stainless steelcooking chamber needs to be seasoned prior to use.This is most important as it will allow the cookingchamber to work properly. In addition, it will makecleaning easier and inhibit rusting.Coat all interior surfaces of the cooking chamber withvegetable oil. If you use a vegetable spray, wipe downthe cooking chamber after spraying to ensure an evencoat. Start The Big Easy and let itburn until the vegetable oil burns offand stops smoking. The shiny finishof the stainless steel cooking chambershould now have a very dark brown orbronze color.You are now ready to cook.The more you use your BigEasy , the better it will cook.The darker - more seasoned - thecooking chamber becomes thehotter and the more evenly itwill cook. A light coat ofvegetable oil after each usewill keep the surfacesseasoned and help preventany rusting – again, justlike grandma’s cast iron skillet.Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

4OUTDOOR COOKING GUIDEFREQUENTLY ASKED QUESTIONS1) How does this thing work?You’ll think it’s magic, but it’s really simply using twomethods of heat transfer. First, the propane burnerheats the air between the cookingchamber and the outside ofThe Big Easy . This hot air, orconvective heat, warms thecooking chamber before it escapesout the top. The cooking chamberabsorbs the heat and radiates it tothe inside as infrared heat. Byconverting the hot air, orconvective heat, into infrared,radiant heat, food cookedin The Big Easy is moistand juicy.2) How should I prepare the turkey?The turkey must be completely thawed and you shouldalways remove the giblets, neck and anything from insidethe cavity before cooking. Remove the metal or plastictie that may be used to bind the legstogether before putting the turkey inthe cooking basket. Opening thelegs will allow the turkey to cookevenly and maintain its positioninside the basket. Always set theturkey inside the basket with thebreast up and the legs down so that itcan cook evenly.Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

5OUTDOOR COOKING GUIDE3) Can I cook a turkey with stuffing inside?The USDA recommends cooking stuffing separately foroptimal safety and uniform doneness. Visitwww.isitdoneyet.gov for more information on cookingturkey safely.4) Can I use injectable marinades?Absolutely. But if you are really into making it easy, usea dry rub on the outside. One of our favorites to use is aCreole seasoning with salt, red pepper, garlic and otherspices found readily at any grocery store. Try to avoidrubs with high sugar content as the sugar can burn. Youcan also rub the skin with peanut or canola oil beforeusing a dry rub. The infrared heat will keep your turkeymoist and juicy on the inside.5) How long will it take to cook my turkey?With The Big Easy , food is done once it reaches properinternal temperature. Use the included foodthermometer for larger cuts of meat. It will measuretemperature approximately 1.5” from the tip, as indicatedby a line on the stem. Use an instant-read foodthermometer like the ones available from charbroil.comthat measure temperature at the tip of the stem forsmaller foods. A general guideline for cook time is 10minutes per pound for turkey – which will varydepending on the outdoor weather conditions.Remember these USDA guidelines for proper use of foodthermometers:1) Insert the probe into the thickest part of the food not touching bone, fat or gristle before lowering intothe cook chamber.Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

6OUTDOOR COOKING GUIDE2) Check the temperature in several places to make surethe food is evenly heated.3) Compare your thermometer reading to the USDAguidelines printed inside the back cover of this guideto determine if your food has reached a safetemperature.4) Make sure to clean your food thermometer with hot,soapy, water before and after each use.5) Visit www.isitdoneyet.gov for more information onfood safety.Cook times will vary depending on outdoor weatherconditions, but generally you can expect 10 min per poundfor turkey, 15 min per pound for chicken, and 30 minutes perpound for pork or beef roasts. Always use a foodthermometer to check doneness.6) How is The Big Easy faster than an oil fryer?An oil fryer requires up to 3 gallons of peanut oil that cantake up to 45 minutes to preheat to the propertemperature. After preheating, cook time is about 3minutes per pound, but it can take several hours for theoil to cool down before you can clean-up and recycle theoil. With The Big Easy , there is no preheat timerequired and it will cool down after cooking in about 15minutes. The oil-frying process, from start to finish, willtake twice as long as frying without oil in The Big Easy .Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

7OUTDOOR COOKING GUIDE7) When do I use the wire mesh lid?Use the wire mesh lid only when you are cooking incolder outdoor temperatures, extremely windy days, ortowards the end of your cook time if extrabrowning is desired. The lid will reflectinfrared heat back into the cookingchamber and can burn the exterior of yourfood before it is done if used for the entire cook time.8) Can I use the drippings for gravy?Yes - if they are properly prepared. Before cooking theturkey, you must insert a food-safe aluminum liner intothe removable grease tray to catch the drippings. Aftercooking the turkey, the drippings must beheated on a stovetop to the propertemperature for doneness (180 F or82 C). Never serve the drippingsdirectly from the removable greasetray. Additional food-safe aluminumliners are available for purchase at www.charbroil.com.9) What is the easiest way to remove a cooked turkeyfrom the basket?Patience is a virtue. When you remove the basket withthe turkey from the cooking chamber, you will betempted to immediately remove the turkey. Instead, setthe basket and the turkey on a tray or platter and allow itto rest for 10-15 minutes. Once the basket has cooled,gently separate any places where the turkey has attacheditself to the basket during the cooking process. Turn thebasket on its side to remove.Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

8OUTDOOR COOKING GUIDE10) How do I clean The Big Easy ?After each use, burn off any excess grease and fooddebris remaining on the cooking basket or that hasaccumulated in the bottom of the cooking chamber byallowing unit to cook for approximately 15 minutes withthe wire mesh lid on. After the unit hascooled, a grill brush can be used toloosen any remaining material in thebottom of the cook chamber. CharBroil’s palm-sized HedgeHawg Grill Brush is ideal for this use.Visit www.charbroil.com to finda retailer near you.After brushing/scraping thebottom of the cook chamber, it can thenbe lifted out and emptied. The wire basket can bebrushed and treated similarly to the cooking grates on agas grill. It can also be washed in a sink or dishwasher ifdesired.The disposable food-safe aluminum liners for the greasetray make clean-up much easier. If any drippings spillonto the grease tray when removing it, clean with soapand water. The grease tray has a painted finish andshould not be cleaned in a dishwasher. Likewise, thepainted exterior surfaces of The Big Easy can be cleanedwith soap and water as desired.Minimize cleaning between uses with a custom-fit coverfor The Big Easy available from Char-Broil .Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

9OUTDOOR COOKING GUIDEPoultry RecipesBig Easy Southern Fried TurkeyIngredients:Whole turkeyPeanut oilHerb seasoning or favorite low-sugar dry rubDirections:Prepare turkey for cooking and remove the neck, gibletsand anything inside the cavity. Pat turkey dry and rub orspay with peanut oil. Season the outside with your favoriteherb or garlic seasoning and place inside the cookingbasket breast side up.Cook the turkey until the internal temperature is 165 Fdegrees. The outside should be crisp and golden brown.Allow the turkey to rest for 10-15 minutes while the cookingbasket cools before removing. Carve and enjoy.Easy Idea: Roast Sweet Potatoes above the turkey using TheBig Easy Cooking Rack available at www.charbroil.com.Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

10OUTDOOR COOKING GUIDELouisiana Style Fried TurkeyIngredients:Whole turkeyPeanut oilCreole dry rub seasoningFavorite Injectable marinadeDirections:Prepare turkey for cooking and remove the neck, gibletsand anything inside the cavity. Pat turkey dry and rub withpeanut oil.Inject turkey with a favorite marinade – see Rubs andMarinades section for recipes or your local grocer. Injectmultiple locations in the breast and legs about ½” apart toevenly distribute the marinade.Season the outside with Creole seasoning and place in thecooking basket breast side up.Cook the turkey until the internal temperature is 165 Fdegrees. The outside should be crisp and golden brown.Allow the turkey to rest for 10-15 minutes while the cookingbasket cools before removing. Carve and enjoy.Easy Idea: Skip the marinade injection step – it’s messy andyour turkey will turn out moist and juicy without it.Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

11OUTDOOR COOKING GUIDEBig Easy Rotisserie ChickenIngredients:Whole chickenHerb seasoning or lemon-pepper dry rubDirections:Prepare chicken for cooking and remove the neck, gibletsand anything inside the cavity.Season the outside with your favorite low-sugar dry ruband place in cooking basket breast side up.Cook until internal temperature is 165 F degrees. Theoutside should be crispy and golden brown.Allow the chicken to rest for 5-10 minutes while thecooking basket cools before removing. Carve and enjoy.Serve with The Big Easy Roasted Potatoes and Corn.Easy Idea: Cook two chickens at the same time using TheBig Easy Easy-Out Cooking Rack available atwww.charbroil.com. If cooking poultry on it’s back, alwayscheck temperatureVisit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

12OUTDOOR COOKING GUIDECornish HensIngredients:3 Cornish hensMojito seasoning dry rubDirections:Prepare hens for cooking and remove the neck, giblets andanything inside the cavity.Arrange the hens back-to-back with the breast side towardthe outside in the bottom of the cooking basketCook until internal temperature is 165 F degrees. Theoutside should be crispy and golden brown.Allow the hens to rest for 5-10 minutes while the cookingbasket cools before removing. Carve and enjoy.Easy Idea: Try a clean, no-rub, method of applying dryseasoning by sprinkling on after placing the food inside thecooking basket Even better, try doing it outdoors just before placing thebasket inside the cooking chamber and keep the kitchenclean!Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

13OUTDOOR COOKING GUIDEPork RecipesBig Easy BBQIngredients:5 – 7 lb pork roast or Boston ButtLow-Sugar Dry Rub SeasoningBBQ SauceDirections:Season the entire cut of meat using your favorite low-sugarBBQ dry rub. Place into the cooking basket and cook untilthe internal temperature is 160 F degrees.Remove the pork, cover with your favorite BBQ sauce,wrap with two layers of heavy-duty aluminum foil, andreturn to cooking basket for an additional 15-20 minutes.Turn The Big Easy off and allow the roast to remain insidethe cooking chamber for an additional 15-20 minutes. Theadditional cook time inside the foil is not required, but willtenderize the BBQ.Remove the basket and allow the BBQ to rest for 10-15minutes while the cooking basket and aluminum foil coolsbefore removing. Serve chopped, sliced, cubed or pulled.Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

14OUTDOOR COOKING GUIDEThe Big Easy Pork TenderloinsIngredients:2 Pork TenderloinsKosher saltFresh cracked pepperDirections:Season the tenderloins using kosher salt and fresh crackedpepper. Place into the cooking basket and cook until theinternal temperature is 160 F degrees.Tenderloins will cook fast. Check internal temperatureafter 30 minutes.Allow the tenderloins to rest for 10-15 minutes while thecooking basket cools before removing. Cut tenderloins in½ inch slices and serve with favorite sauce and side dishes.Easy Idea: Skewer one end of the tenderloin and allow themto hang vertically inside the cooking chamber.Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

15OUTDOOR COOKING GUIDEBeef RecipesBig Easy Beef RoastIngredients:3 - 5 lb Beef RoastKosher saltFresh cracked pepperOptional: seasoning sauce for marinadeDirections:Prepare a 3 to 5 lb beef roast for cooking. Season outsidewith salt and pepper or a Creole rub for added spice. Placebeef roast in bottom center of cooking basket, place basketin The Big Easy . Cook beef until the internal temperaturereaches a minimum of 145 F.Large cuts of meat and turkeys can typically be removed 5to 10 degrees prior to the desired internal temperature.When internal temp is approximately 5-10 degrees belowthe target you desire, remove and place on plate or tray,cover with aluminum foil and a kitchen towel. Allow torest for 10-20 minutes while the internal temperaturecontinues cooking the roast to the target temp. Alwayscheck the internal temperature before serving to insure ithas reached desired temperature. Slice and enjoy!Easy Idea: Try cooking roasted red potatoes and corn abovethe roast using The Big Easy cooking rack.Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

16OUTDOOR COOKING GUIDEChar-Broil’s Favorite Prime Rib RoastIngredients:5 lb rib roast1 Tbsp garlic powder1 Tbsp Sea Salt1 Tbsp Onion powder2 tsp cayenne pepper2 tsp each: dried rosemary, thymeDirections:Mix all dry ingredients together in large mixing bowl using fork or whisk. Place rib roast in bowl and use handsto work rub into all areas of meat (Note: rubber gloves cancome in handy to prevent the spices from coating yourhands.).Place rib roast in the cooking basket - make sure the meatis centered and balanced. Cook beef until the internaltemperature reaches a minimum of 145 F.Large cuts of meat and turkeys can typically be removed 5to 10 degrees prior to the desired internal temperature.When internal temp is approximately 5-10 degrees belowthe target you desire, remove and place on plate or tray,cover with aluminum foil and a kitchen towel. Allow torest for 10-20 minutes while the internal temperaturecontinues cooking the roast to the target temp. Alwayscheck the internal temperature before serving to insure ithas reached desired temperature. Slice and enjoy!Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

17OUTDOOR COOKING GUIDEVegetable RecipesRoasted Red, Sweet, or Russet PotatoesWash and clean potatoes. Place in bottom of cookingbasket or use The Big Easy cooking rack to cook aboveother foods. Cook until a tooth pick can easily go into thecenter of the potatoes. As a general guide, a large potatowill cook in the time it takes to cook a turkey or a roast.Do not puncture or cut the skin when cooking sweetpotatoes so that the natural sugar will remain in thepotato. The sugar can leak onto any meat being cookedbelow and caramelize into a dark crust. After cooking, cutin half lengthwise and add butter and brown sugar.Easy Idea: Try rubbing potatoes with vegetable oil andseasoning with kosher salt. The oil will help the salt stick tothe skin.CornWash and clean corn in the husk, but do not remove thehusk. Soak corn in cold water for 30 minutes or up to anhour. Place the corn vertically in the cooking basket.Corn will be done in 45-60 minutes. You will know it’sdone when you can press a kernel and liquid comes out.Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

18OUTDOOR COOKING GUIDERubs and Marinade RecipesMediterranean Rub2 tbsp. fennel seeds, crushed1 tbsp. freeze-dried chives1 tbsp. mustard seeds, crushed1 tsp. lemon pepper1/4 tsp. garlic powder1/4 tsp. saltMix the ingredients in a bowl and store covered in a cool,dark place or freeze. Yields 1/4 cup.Universal Smoking RubGood on smoked ribs, brisket, and chicken.3/4 cup paprika1/4 cup freshly ground black pepper1/4 cup coarse salt, either kosher or sea salt1/4 cup sugar2 tbsp. chili powder2 tbsp. garlic powder2 tbsp. onion powder2 tsp. cayenneMix the spices in a bowl and store covered in a cool, darkplace or freeze. Yields 2 cups.Visit www.sizzleonthegrill.com/user-forums to chat with Big Easy owners just like you!

19OUTDOOR COOKING GUIDEAsian Rub2 tbsp. sesame seeds, toasted2 tsp. ground turmeric1 tsp. ground coriander1/2 tsp. salt1/2 tsp. onion powder1/4 tsp. ground cumin1/8 tsp. ground cinnamonMix the ingredients in a bowl and store covered in a cool,dark place or freeze. Yields 1/4 cup.Lamb and Beef Rub2 tbsp. chopped fresh rosemaryor 2 tsp. dried rosemary2 large cloves garlic, minced1-1/2 tsp. salt1 tsp. freshly ground pepperZest of 1 lemon or lime, finely gratedMix the ingredients in a bowl. Coat meat surface lightlywith oil then rub with seasonings. Marinate several hoursbefore grilling. Yields 1/4 cup.Vi

There are no hard and fast rules for cooking - just some basic facts about how The Big Easy works. The exclusive and patent-pending infrared cooking system will help you prepare delicious fried turkey, rotisserie chicken, BBQ pork, roast beef and grilled vegetables. Use this cooking guide as an introduction to cooking with The Big Easy .

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